Three-quarters stick of butter, divided use
One-half cup flour
2 lbs. leftover cooked chicken, diced into one-half inch chunks
3 cups chicken broth
1 cup cream
1 cup diced carrots
One-half cup diced onions
1 tsp chopped garlic
One-half tsp black pepper
1 tsp kosher salt
1 cup frozen peas
2 sheets frozen puff pastry dough, thawed
1 egg, beaten well
1. Preheat oven to 375 degrees.
2. Melt one-quarter stick of butter in a small saucepan. Whisk in flour and cook on low heat 2 minutes. Reserve this mixture.
3. Melt remaining one-quarter stick butter in 5 qt skillet on medium heat. Add garlic, onions and carrots. Cook on medium for 5 minutes. Add chicken broth, cream, salt and pepper. Bring to a low boil. Whisk in the prepared roux (butter-flour mixture) and return filling to a boil until it thickens. Add reserved chicken and peas and remove from heat. You may cool and refrigerate for up to one day, if planning in advance.
4. Spoon filling into six 12 oz. baking dishes, filling until one-half inch from top.
5. Cut pastry in circles 1 inch larger than baking dishes. Place pastry on top on press around sides to seal.
6. Beat egg with a whisk until smooth. Brush each pot pie top with the beaten egg. Cut a small hole in center of pastry top to vent.
7. Bake in a 375 degree oven for 20-30 minutes, until top is golden and filling is bubbling.